Preserving (Freezing) Zucchini

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Swimming in zucchini? Giving some away to the neighbors seems to be the common cure for an overzealous squash plant. If you’re feeling a bit miserly… or in a positive light, if you wish there was a way to enjoy home-grown zucchini all year round, here’s a fabulous tip for you!

This entire idea – word for word – came from www.nwedible.com. They have a great website with lots of great tips for eating healthy and gardening. Like this…

1. Shred zucchini and drain, squeezing out excess moisture. I always toss my zucchini for baked goods with a bit of sugar to help draw out excess moisture.

2. Measure out shredded zucchini in 1-cup portions (or whatever measure is most appropriate to the recipes you follow).

3. Freeze the pre-measured portions into “pucks” on a sheet pan.

4. When the pucks are frozen solid, toss them into a zip-top freezer bag or other freezer safe container.

5. When you want to make some holiday zucchini bread, just pull out as many pucks as you need for your recipe and let thaw while you preheat the oven and assemble the rest of your ingredients.

frozen zucchini pucks

{Image Credit}
Northwest Edible Life

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